Sri Lankan Chicken Curry Recipe - Allrecipes.com
Sri Lankan Chicken Curry Recipe
  • READY IN 1 hr

Sri Lankan Chicken Curry

Read Reviews (5)

"Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish." —  

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Original recipe makes 4 servings Change Servings
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Directions

  1. Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
  2. Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
  3. Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
  4. Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 35 mins
  • READY IN 1 hr

Footnotes

  • Editor's Notes
  • Roasted curry powder and tamarind juice are available from specialty purveyors or online sources. If curry leaves are unavailable, you may substitute 2 bay leaves.
  • To roast your own curry powder, heat 3 tablespoons of curry powder in an ungreased skillet over medium heat, stirring frequently, until fragrant and slightly browned. Immediately transfer the spice to a bowl to cool.
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Reviews More Reviews

Jan 03, 2011

Exotic, spicy, delicious! I reduced the salt & pepper, instead just shaking them well over the chicken & marinade mixture while stirring. I didn't have everything on hand so omitted tamarind, curry leaves; subbed canola for coconut oil, used yellow onions and whole dried red chili peppers cause that's what I had... This was fabulous. I think the quality of the curry powder matters, the recipe calling for at least twice what I've ever used in one dish before. I used a Madras curry powder purchased at an Indian shop near my parish. Served this to company, everyone had seconds. Goes great with beer.

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Sep 27, 2010

This curry was one of the best and most delicious I've ever had. It was rich and had a wonderful blend of flavours. Definitely a keeper. The only thing I will do differently in the future is to cut down on the salt a tad. Thank you for sharing this recipe!

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6 Ratings

Aug 01, 2011

My boyfriend is Sri Lankan and I used this recipe to test out my Sri Lankan cooking ability! He thought it was as good as (if not better) than his parents chicken curries!

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Sep 07, 2010

Excellent!

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May 12, 2012

I de-gay-ified it (used chicken thighs with skin and bones, more salt, 1/4 cup of home made tamarind liquid, a mit of extra chilli, and used cooking oil instead of high-saturated fat coconut oil. (By the way - coconut milk can't curdle - by definition, its not milk). Not too bad.

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 31.4 g
  • 63%
  • Sodium
  • 1878 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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